I’ve wanted to cook a sorrel soup (which is called in Ukraine ‘green borsht’) for a long but I never saw sorrel on sale in Slovakia. My Slovak friends told me that, of course, they knew what sorrel is but most of them had never heard that it could be used in soup. Sorrel soup should be a little bit sour, it makes this soup special and that is why it was difficult to find a good substitution. Sometimes spinach is used together with sorrel in green borsht, but I never liked it because boiled spinach leaves remind me wet toilet paper (sorry!), so combination of spinach and lemon juice was not an option. Last Saturday I discovered that it’s an autumn season of Swiss chard and decided to use it in the soup. It worked perfectly 🙂
This week was very hot in Bratislava so the idea to spend a weekend in a country house in Nová Baňa sounded as a good idea. It was hot even there so my choice for the Saturday dinner was obvious: I cooked a cold beetroot soup.
If you ask me what is the taste of south Ukrainian summer, I will place this soup (it has very cute name in the region where I grew up “cholodnichok”) right after famous Mikado tomatoes. It’s also interesting because you can find all 3 staples of Ukrainian cuisine in this recipe: beet, dill and sour cream. Someone call this soup “cold borsht”. Every year I waited for the beginning of summer and my mom can finally cook it. It’s a super dish for hot summer days when you don’t want to eat too much but you also don’t want to feel hunger in an hour after you had lunch.
If you like “food and culture” topic, you will like for sure “A Taste of the Past” podcast on Heritage radio network. Last episode of this show was dedicated to Persian cuisine and I realized that I really don’t know much about cooking traditions in this part of the word. First attempt in Google gave me Eshkeneh onion soup recipe with taste combinations I’ve never tried before. Can you imagine the soup made with chopped mint, onions, tomato and pomegranate? Let’s try it! Here is a recipe.
Spring is just behind the corner and farewell comes to cold season dishes. So it’s time to cook them for the last time till late autumn.